Traditional Kitchen

I hardly realized the charm of my kitchen until I stumbled upon an article describing the ancient Sri Lankan kitchen. Browsing through the various photographs depicted in the article made me realize the utensils described although ancient and going out of use in a modern kitchen was still  around me and very much a part of my life, although hardly appreciated (until now) and given its due respect. What follows is a look around my kitchen with renewed love for it and a recipe for the best kind of rice puller, roasted coconut and gamboge (goraka) sambol, excellent for a weak stomach, eaten with warm rice. 

Ingredients: A few pieces of Coconut, Pepper pods, salt, one dried red Chillie, Goraka (Gamboge), Karapincha and Garlic. (The garlic was forgotten in the excitement of the photo shoot and added in later.)  Garlic being an essential ingredient adds flavor, softness and much medicinal value. 

The forgotten garlic J

 Ramani ( love of my life and treasure beyond compare) breaking off pieces of coconut using the Coconut Scraper.

The pieces of Coconut and Gamboge are buried under hot ash of the wood stove or Dara Lipa. 

My stove… a dingy converted windowless room, black as hell and full of smoke…my pride and joy!

Check out the pot of salt in the corner if you can see through the smoky haze 

……and the fire wood collection (mostly picked by trespassing on neighboring property, dried and stored before the rains)

Once the Coconut and Gamboge has been roasted for 5 to 10 minutes under hot embers it is taken out and washed well. (I’ve also heard it is better to wipe the ash off rather than washing)

 

Roasted coconut

The beauty of the grinding stone…. All ingredients are ground to a pulp by adding a few drops of water….

Ramani at work ….

…and her beautiful daughter.

 The final product… A labour of love, looks as good as it tastes. 

Burned Coconut and Gamboge Sambol is a delicacy of medicinal value when eaten with hot rice.  Said to be a soothing meal for new mums during the first few days after delivery….

A glance around the kitchen…..

Wang Gediya and Kurahan Gala… more grinding and pounding stones… 

Coconut Scraper

Indiappan Watti (for making string hoppers) 

A collection of Chatty Pots and Koraha

Coconut Spoons

Roti Thatiya, Malu Laalla and Broom…

Manna or Knife used for cracking coconuts

Kulla and Watti ( woven trays for sorting and drying and of beauty beyond compare) 

Billing fruit, ready to be salted and dried… another rice puller...

Preparing Bandakka (Ladies Fingers ) curry

Kos Etta (Jak fruit seeds) preserved to be used when Jak fruit is out of season… J

None of these are a rarity or exotic to a Sri Lankan eye. This is what we grew up with but discarded for the newest electric blender, grinder and gas stove. Notwithstanding the ease and practicality of modern equipment and the comparatively sheer waste of time spent over a wood stove and cleaning soot laden chatty pots…. who could resist the charm of a traditional kitchen…